Sichuan Okra Salad |
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SERVES 4PREP •COOK
dressing
| ¼ | teaspoon | coconut sugar | ||
| 1 | clove | garlic, minced | ||
| 1 | teaspoon | sesame seeds | ||
| 1 | teaspoon | toasted sesame oil | ||
| 1 | teaspoon | chili oil | ||
| 1 | tablespoon | soy sauce | ||
| 1 | teaspoon | Sichuan peppercorn, crushed | ||
| 2 | tablespoon | black vinegar |
In a bowl, mix all dressing ingredients.
okra
| ½ | teaspoon | salt | ||
| 1 | pinch | baking soda | ||
| 20 | young tender okra |
In a medium pot, heat water to a rolling boil. Add salt and baking soda.
Cut off top end of okra.
Blanch okra for 1 minute. Drain well.
Immediately place hot okra in a bowl with dressing. Marinate half hour before serving.
garnish
| 1 | scallion, sliced |
To serve, garnish with scallions.